Tuesday, December 29, 2009

If your scarf was a putrid purple or your sweater a tad too snug, you can always practice the Art of the Return.

If a gift receipt was included (thank you!), simply exchange it for what you need. If not, shop around online until you find a store with the best return policy, one that has the item for the highest price (better exchange value), or one that has the color/size you need.

How to tell the gift giver? If they don't ask, there's no need. If they do, graciously explain that you LOVED the item, and leave it at that. If they push the issue, and you actually exchanged for something entirely different, be honest yet complimentary. It's the best policy!

Wednesday, December 23, 2009

Here at Fontaine Maury, we love paper products and of course we love wrapping paper. But what about something….well…different? What about recycled wrapping? What about some good, old-fashioned resourcefulness? Here are a few ideas for those last minute gifts.

Tuesday, December 22, 2009

Please-oh-please, I really would like to have, (you know, since I've been soooo good)..... a Patagonia fleece jacket. Yes, that's all. *hopeful smile*

Ever so sincerely,
Bunny

P.S.- I'm forwarding a copy to Mrs. Claus, just in case, because I know you have about a buh-jillion names on that nice list, and I'm sure that she's a GOOD a wifey like me and helps you remember all sorts of things. thx! xoxox

Thursday, December 17, 2009

This is definitely a southern recipe –it’s a tradition in many a southern home, and a delightful savory treat. So when you’ve had enough of Aunt Martha’s snicker doodles and sugar cookies and candy coated nuts, give these cheese straws a try.

Haile went to school in Savannah (a SCAD grad) and one of her friends worked at Paula Deen's now-famous Lady and Sons restaurant. Her cheese straws are as southern as they get!

Cook’s Tip – if you don’t have a heavy duty cookie press (such as a Mirro), just roll the dough into small balls, and lightly press into a wafer shape. They’ll be just as delicious!

Paula Deen’s Cheese Straw Recipe

Ingredients:

½ C. butter at room temperature

2 C. shredded sharp Cheddar, at room temperature

1 ½ C. all-purpose flour

1 tsp. salt

¼ tsp. cayenne pepper

Directions:

Preheat oven to 300 degrees.

Using a food processor, add butter, cheese, flour, salt and cayenne. Process until smooth dough is formed. Scoop into a cookie press, using either a star tip or a flat ridged tip. Pipe dough in 2 in. strips onto lightly greased cookie sheet. Bake for 10 to 15 min., or until lightly browned. Cool completely.

Wednesday, December 16, 2009

Our friend Nan over at Firefly has a signature wrapping style. When someone is presented with a gift and they spy the little dragonfly pin on the outside, they immediately know that this gift is gonna be GOOD.

Our ABCs of signature wrapping:Alike – wrap all your gifts in the same or coordinating wrappingBonus!– use a little bonus gift as part of the wrapping, such as an ornamentCreative – Have fun! Use sheet music, twine, a vintage brooch, anything!

Here are some super-fun ideas to dress up the presents going under the tree or in the post.

Of course you can always use our custom printed labels and calling cards! (order now for next year!)

Thursday, December 10, 2009

Don’t you love it when someone gives youWilliams-SonomaPeppermint Barkat Christmas? It makes you feel all warm and pepperminty inside, and it goes oh-so-good with hot chocolate. Don’t wait for Christmas this year – whip some up yourself!

Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.

Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.

Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

Tuesday, December 8, 2009

Can’t go wrong with a Fontaine Maury monogrammed tray! It’s versatile enough to use in the classroom, but she’ll probably sweep it away to her perfectly appointed hacienda.

For the outdoorsy, green type:

A monogrammed water bottle stuffed with Clif Shots, other high-energy goodies, or good ol’ jelly beans – whichever you deem appropriate. Don’t worry if you don’t know the middle initial for a full monogram; just go with the single initial of the first name.

For the newly married:

Bag Tags, of course! Use the new last name, and it’ll be a hit, for sure. It’s perfect now and useful later, when they have to start tagging bags for the kiddies.

For the tried and true career teacher:

A monogrammed address stamp (only available through our retailers) is perfect. (You can still get teachers’ home addresses, right?)

Thursday, December 3, 2009

Looking for something super-easy + super-delish to get you in that Christmas shopping/decorating/wrapping/traveling mood?

Here’s just what you need. Make it like a “dump cake” (what a truly vulgar term for a food item), enjoy it like it came from the bakery!

Right before bed, with a scoop of vanilla ice cream on top – calms the cranberries and soothes the nerves. Sugar plum fairies arrive soon after.

Haile’s Cranberry Crumble

Ingredients

1 bag whole cranberries

1 ½ C. pecans, chopped

1 stick butter

1 C. flour

1 C. sugar

1 egg

1 tsp. almond extract

Directions

Spread cranberries and pecans along the bottom of a 9x12 baking dish. Melt butter in a mixing bowl then stir in other ingredients. Mix, then pour over cranberries and pecans. Bake at 350 for 30-40 minutes – watch closely near the end of the cooking time.

Wednesday, December 2, 2009

While giftwrap is fast, fabulous and available in the most adorable prints, sometimes you need something just a little different to wow a certain person. Wrapping gifts in fabric is a Japanese tradition that’s becoming more popular with the eco-friendly. And it’s a great trick to pull out of your pocket at just the right moment. Not to mention you could wrap something special in a sweet little scarf for your niece!

Here’s a how-to:

Find info about the Japanese art of furoshiki (and photo credits) at Bliss Wedding Market here.

Tuesday, December 1, 2009

You know you have! You think about serving drinks on it at holiday parties, piling it high with Christmas cookies, having it set out so subtly, so perfectly on the sideboard when friends drop by for your famous mulled cider wine.

Well, why wait on Santa? Just head over to our friend Freck's blog {It's Five O'clock Somewhere}, and become a follower for a chance to win!

Of course, if you don't win, you could just treat yourself and get one here!